Makes a great vegetarian main dish that
is simply delicious.
Mozzarella
Risotto Cakes with Marinara Sauce
- 1 (5.5-ounce) package
BUITONI Risotto with Rosemary & Potatoes, cooked and cooled
1 cup (4 ounces) shredded mozzerella cheese
2 tablespoons freshly grated Romano cheese
2 tablespoons chopped chives
1/4 teaspoon ground black pepper
1/2 cup plain dry bread crumbs
1/4 cup olive oil - divided use
1(15-ounce) container BUITONI® Marinara Sauce, warmed
- Combine risotto, mozzarella
cheese, Romano cheese, chives and pepper in large bowl. Press
mixture firmly into twelve 2-inch-round patties; coat with bread
crumbs.
- Heat 2 tablespoons olive
oil in large, nonstick skillet over medium-high heat. Add six
risotto cakes; cook on each side for about 30 to 60 seconds or
until golden brown. Drain on paper towels. Repeat with remaining
oil and risotto cakes. Serve with marinara sauce.
Makes 12 risotto cakes.
Estimated Times
Preparation Time: 20 mins
Cooking Time: 5 mins
Nutritional Information
Per Serving (1/12 of recipe): Calories: 150 Calories from Fat:
70 Total Fat: 8 g Saturated Fat: 2 g Cholesterol: 5 mg Sodium:
450 mg Carbohydrates: 16 g Dietary Fiber: 1 g Sugars: 3 g Protein:
4 g
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
